Potato and Bell Pepper Gratin with Pepper Jack Cheese

Ingredients:

4 pounds russet potatoes
2 (16 ounces) jars roasted peppers, drained
2 cups heavy cream
2 large onions, thinly sliced
1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 pound shredded Pepper Jack or Monterey Jack cheese

Directions:

Preheat oven to 400F with rack in middle position.

Peel potatoes, then thinly slice on a slicer or with a very sharp knife. Open peppers and remove any seeds.

Drizzle bottom of a 13-by 9-inch baking dish with 1/4 cup cream. Arrange 1/3 of potatoes evenly over bottom of baking dish. Top with 1/3 onions and 1/3 peppers. Sprinkle with 1/2 teaspoon kosher salt and pepper. Make another layer of potatoes, onions, and peppers, then sprinkle with 1/2 teaspoon each of kosher salt and pepper. Drizzle with 1/2 of remaining cream. 

Layer the remaining potatoes, onions, and peppers, then sprinkle with 1/2 teaspoon each of kosher salt and pepper. Drizzle with remaining cream. Top evenly with cheese.

Bake until cheese is browned, and potatoes are very soft when tested with a fork, about 1 hour. Remove from oven and let stand 15 minutes.

Recipe shared from: http://www.huffingtonpost.com/2011/10/27/potato-and-bell-pepper-gr_n_1059280.html